This recipe is delicious, easy and sounds impressive to others. I didn't use the sugar to keep it on the lighter side. I also needed to make the fish a little first as it was thick and didn't cook through with just broiling.
p.s. You can buy Miso at a Japanese market or an upscale grocery store like Garden of Eden.

I made this recipe for the first time and
prepared it with Sea Bass and Sable
(Black Cod) simultaneously. I marinated
it for 6 hours, because my fish was super
thick. I also utilized Splenda brown
sugar with half the calories. The recipe
came out amazing and it was so easy! I
will definitely try this again with other
white fish as the sea bass is $28 lb. The
Sable fish is about $14 a lb and just as
good.

I have made this marinade dozens of times, and it is a always delicious and easy. I often substitute rice vinegar for the sake and it comes out just delicious. I use to marinate tofu, chicken or fish which I then pan fry and then simmer the marinade (sometimes add a pinch of flour) to serve as a sauce. I serve over rice with whatever fresh herbs I have on hand (chive, basil, parsley, etc.) Excellent recipe and a winner in my home for many years!

I love this recipe and make it a few times a month. Super easy to put together the marinade and then very fast to cook. If I don't have sake on hand I substitute rice wine vinegar. You can use this marinade on tofu, fish, or chicken. I usually reserve the marinade for sauce - I cook it on high heat while mixing in about 1 tsp of cornstarch to thicken it. Makes a great dipping sauce especially for the tofu version. Serve with rice and a green vegetable and you're done!

I love this recipe and make it a few times a month. Super easy to put together the marinade and then very fast to cook. If I don't have sake on hand I substitute rice wine vinegar. You can use this marinade on tofu, fish, or chicken. I usually reserve the marinade for sauce - I cook it on high heat while mixing in about 1 tsp of cornstarch to thicken it. Makes a great dipping sauce especially for the tofu version. Serve with rice and a green vegetable and you're done!

I would recommend marinating for longer than 2 hours. Our sea bass was was very thick and the marinade didnt really absorb into the fish. May reccomend reserving some of the marinade prior to putting the fish in and cooking off for a light drizzle when serving. Good but not as good as I was expecting.

Prepared with Sea Bass and Atlantic Salmon simultaneously, and would give an edge to the Bass for buttery-miso excellence. Had the Salmon been by itself with nothing to compare to, it would have been exceptional in its own right. Served this to family, but will definitely put into the "entertaining" rotation. Saw someone say they reduced the sauce and I might try reserving 1/4 of the sauce before the fish goes in, reducing it way down, and then very lightly drizzling fish once it is on the plate. Served with Baby Bok Choy and Jasmine Rise.